I love the Adopt a Gluten-Free Blogger monthly event because it’s an added incentive to try something new. It was originated by Sea of Book of Yum, and Sea is our happy hostess this month. My “adopt-ee” is Kate of Eat, Recycle, Repeat. Shirley of GFE was kind enough to introduce me to Kate, and we were delighted to have Kate joining us for the December Sanity Retreat.
I admire Kate’s commitment to a green lifestyle. It was quite easy to make recycling (food and stuff) a much bigger part of my life when I was in school. Both Ithaca and Berkeley just lend themselves to that sort of lifestyle, and it’s something I need/want to get back to. I have a huge bookcase sagging with wonderful books that I don’t usually use…and, to be totally honest, a box or two from our move of 1.5 years ago. If I haven’t looked for it or missed it yet, I don’t need it. So I’m hoping gentle reminders help sub- consciously and nudge me back in the direction of de-cluttering and re-purposing.
My plan was to make Fudgy sweet potato truffles. Because they’re truffles. From sweet potatoes. No further explanation should be needed to justify this, but as a bonus, they fit into the holiday celebration theme. As my sweet potato was roasting, I heard a little voice in the back of my head saying “you really shouldn’t be eating chocolate now, you had too much over the holidays” I love chocolate more than it loves me, and can only handle it every few weeks…Undeterred, I reached for the cocoa. And it got louder. “Seriously, you’re done with the chocolate for at least a week or two.” So I went into the other room, sent a few emails and sneaked back into the kitchen and just had my hand on the cocoa canister when the little voice in my head said “I can see you….”
Okay, fine. Score 1, little voice, me, zero. No more chocolate for a few weeks. Honest.
So, as I looked through the recipes, a few others caught my eyes, like the Baked apples and the lamb curry. And then I saw it…Sweet potato puddin spread. With chestnuts! And I adore chestnuts. I had some leftover from my Bittersweet Chestnut Fudge (hence intestinal chocolate refusal).
I made it with Macadamia cream rather than coconut milk because that’s what I had on hand. It was delicious! I added in some vanilla powder, and added some maple syrup for the (small) part I shared with E. I could also see topping it with chunks of uncrystalized dried ginger…mmm….
Do go check out Kate’s lovely reflections on emotional eating, beautiful recipes, inspirational thoughts and more!